Preheat oven to 180C, clean your bird, place some salt, sugar, shrimp paste and pepper into a small bowl. Rub your bird all over with the shrimp paste, salt, sugar, and pepper combo. Be generous, we want flavors! Remember to rub the inside of the bird. Now stuff the garlic, ginger and shallot up the bird's ass and seal the bird's ass shut with satay skewer. Place the bird in a roasting tray, cover with aluminium foil and roast covered for 1.5-2 hrs. Crank up the heat to 250C, take the bird out, uncover, baste the bird with more shrimp paste and put the bird back in, roast until golden brown, flip once.

Perfect with rice and some chilli paste.

Now...to compensate the ugliness, here's something that I think is rather pretty...
Happy Monday, y'all~!

I used Lee Kum Kee's shrimp sauce from a jar (there's a link in the recipe for the photo of the product, available in most asian stores or asian online stores), not the traditional belacan/terasi as I am lazy ;)

How much sugar and salt? Hmm...I didn't measure, but rub the bird good, make sure every surface has been rubbed with sugar and salt and shrimp paste and don't forget the cavity of the bird.